The Maillard reaction in food processing, human nutrition, and physiology
By: edited by P.A. Finot ... [et al.].
Contributors: Finot, P. A. 1936-; International Union of Food Science and Technology.; International Union of Food Science and Technology. Swiss National Committee.; Schweizerich Gesellschaft für Lebensmittel-Wissenschaft und -Technologie.; International Symposium on the Maillard Reaction (4th : 1989 : Lausanne, Switzerland)
Series: Advances in life sciences
Publisher: Birkhäuser Verlag
Published: 1990
Place of publication: Basel; Boston
Language: eng
Number of pages: 516
Subjects: Maillard reaction -- Congresses.
Notes: Includes bibliographical references and index.
Errata slip inserted.
Papers from the 4th International Symposium on the Maillard Reaction, Nestlé Research Centre in Lausanne, Switzerland, September 5-8th, 1989 and sponsored by the International Union of Food Science and Technology, its Swiss National Committee, and the Swiss Society of Food Science and Technology.